Divide the dough into blobs about 75 grams in weight. Flour your hands (not the dough) and make tight rolls by rolling the blobs around on the counter. Use the counter as a "sticking point" and rotate the buns around by moving your hand either clock wise or counter clock wise. The bun sticks to the counter and this stickiness pulls the surface of the bun around itself to shape it into a tight ball. Don’t flour the counter to do this or else the buns won't stick, they will just slide around. They dough is really soft - don't worry about that - just gently make little balls as best you can. It takes some practice!
As you make the balls, transfer them to a baking tray that you have lined with non sitck parchment. Snuggle them against one another as this makes them easier to "cross".
Cover them with a tea towel and let them rest for 45 minutes. As they are resting, mix together the crossing mixture.
Preheat the oven to 200 degrees C.
Spoon the crossing mixture into a piping bag or a sturdy plastic bag. If you are using a plastic bag, snip a small hole in one of the bottom corners.
When the buns are ready for the oven, pipe the crossing mixture over the top and pop them in the oven for 18-20 minutes.
As the buns are baking, boil the liquid in which the fruit was soaking until it is a thick syrup.
While the buns are still hot, glaze them with this syrup.
Let them cool fully on a cooling rack.